Sauté chopped onion, garlic and celery in olive oil for 5 minutes, until translucent, then stir in a cup of bomba or paella rice, along with 3-4 chopped tomatoes,
a Tbs tomato paste and 1.5 cups of chicken stock. Cover and simmer for about 15 minutes. Then stir in raw prawns and asparagus cut into 3cm lengths, cover
again and cook gently for another 10 minutes, until the rice is cooked and the liquid absorbed. Serve, garnished with chopped parsley.